(For 4 portions)
- 4 individual sized baguettes
- 3 punnets BroccoCress
- 3 punnets Atsina Cress
- 6 medium hard boiled eggs
- 50g mayonnaise
- Slice the freshly baked baguette longwise with a serrated knife.
- Divide the freshly cut BroccoCress between each baguette.
- Using a mixing bowl, grate the hard-boiled eggs and fold gently the Atsina Cress in the mayonnaise.
- Using a piping bag, pipe the filling across the baguette, close and serve.
Recipe: Franck Pontais
Say yes to the cress